Pickled Cabbage and Shredded Pork Fried Noodles

This recipe combines the savory flavors of shredded pork with the tangy kick of pickled cabbage for a delicious stir-fried noodle dish.

Ingredients:

 Noodles:

     8 oz dried noodles (like Hakka noodles, wheat noodles, or ramen noodles)

     1 tbsp vegetable oil

 Pickled Cabbage:

     4 oz store-bought pickled cabbage, thinly sliced (榨菜 – Zha cai)

 Pork:

     8 oz boneless pork shoulder or thigh, thinly sliced

     1 tbsp soy sauce

     1 tbsp cornstarch

     ½ tsp ground ginger

     ¼ tsp white pepper

     1 tbsp vegetable oil

 Stir-fry:

     2 cloves garlic, minced

     1 scallion, thinly sliced (white and green parts)

     2 tbsp soy sauce

     1 tbsp oyster sauce (optional)

     ½ tsp sesame oil

     Salt and freshly ground black pepper to taste

Production Steps:

1. Marinate the Pork: In a bowl, combine the sliced pork with soy sauce, cornstarch, ginger, and white pepper. Mix well and let marinate for at least 15 minutes.

2. Cook the Noodles: Bring a pot of water to a boil. Add the noodles and cook according to package instructions until al dente. Drain the noodles and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.

3. Prepare the Pickled Cabbage: Rinse the sliced pickled cabbage briefly under running water to remove any excess brine. Drain and set aside.

4. Stir-fry the Pork: Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated pork and stir-fry for 2-3 minutes until browned and cooked through. Remove the pork from the pan and set aside.

5. Stir-fry the Aromatics: Add the minced garlic to the wok and cook for 30 seconds until fragrant.

6. Incorporate the Noodles and Pickled Cabbage: Add the cooked noodles and pickled cabbage to the wok. Stir-fry for 1-2 minutes to heat through.

7. Return the Pork and Add Sauce: Add the cooked pork back to the wok. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for another minute to combine all the flavors.

8. Seasoning and Garnish: Season with salt and freshly ground black pepper to taste. Garnish with sliced scallions and serve immediately.

Tips:

  You can adjust the amount of pickled cabbage according to your preference for tanginess.

 If you don’t have oyster sauce, you can substitute it with an additional tablespoon of soy sauce or a splash of chicken broth.

 Feel free to add other vegetables like shredded carrots, bell peppers, or bean sprouts for extra color and texture.